STEPS
– Combine the sugar, the coconut oil and the almond butter into a bowl to obtain a thick, grainy paste. Add in the milk and stir to combine.
– Sift in half of the powdered ingredients, and stir to incorporate. Sift in the rest of the powders, add half of the white chocolate, and mix until you have a soft dough-like mixture.
– Cover the bowl and place in the fridge to rest for 30 minutes. 10 minutes before the time has elapsed, preheat the oven to 170°C static, or 340°F.
– Spoon the cookie dough onto a baking tray (40g per portion) and gently flatten the dough by hand. Scatter the remaining chocolate over the top, pressing it down gently.
– Bake the cookies for 10 to 12 minutes, or until golden brown. Remember to rotate the tray halfway through the cooking.
– Remove from the oven and leave to cool for 5 minutes. Lift the cookies off the baking tray and place them on a wire rack to cool completely. They can be stored in an airtight container for 3 days.

SUBSTITUTIONS and TIPS
– The white sugar can be substituted with any other granulated sugar.
– The coconut oil can be substituted with margarine or shortening if desired.
– The almond butter can be substituted with any other nut butter of similar consistency, but not with liquid ones.
– The non-dairy milk can be substituted with an equal amount of soymilk, or oat milk.
– Other kinds of flour are likely to work with this recipe. Wholewheat and oat flour are good candidates, but extra care might be needed to obtain a dough of the right consistency.